Abstract
This study assesses the effect of the osmotic dehydration (OD) of mango slices in an emulsion (600 g solids kg−1 emulsion) prepared with inulin and piquin-pepper oleoresin. In addition, mango was osmodehydrated in a sucrose solution for comparative purposes. The influence on water loss (WL) and solids gain (SG) during the OD process was analyzed. Furthermore, color change, oil gain, ascorbic acid, β-carotene, and total free phenolic content, as well as 1,1-diphenyl-2-picrylnydrazyl (DPPH) radical scavenging activity and the antiproliferative effect on breast cancer cell line MDA-MB-231 in mango slices after 120 min, were studied. Samples treated with the emulsion at 40 °C showed highest oil gain and bioactive compound retention. In addition, their ethanolic extract exhibited significant radical scavenging activity and antiproliferative effect against the cancer cell line tested, compared with that of flesh- and sucrose-treated sample extracts, in a dose-dependent manner. Images of mango slices treated in emulsion revealed the presence of inulin microcapsules with oil embedded in mango microstructure. Based on these results, this technique can be used to impregnate mango slices with oils and polymers with functional attributes to produce nutritious foods, which may serve as a potential source of phenolic with anticancer activity.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
